Garden Minestrone

• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons chopped fresh oregano
• 4 garlic cloves, minced
• 3 cups chopped yellow squash
• 3 cups chopped zucchini
• 1 cup chopped carrot
• 1 cup fresh corn kernels (about 2 ears)
• 4 cups chopped tomato, divided
• 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 (6-ounce) package fresh baby spinach
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Asiago cheese
• Coarsely ground black pepper (optional)

1. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add oregano and garlic; saute 1 minute. Stir in squash, zucchini, carrot, and corn; saute 5 minutes or until vegetables are tender. Remove from heat.
2. Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
3. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

olive oil, onion, fresh oregano, garlic, yellow squash, zucchini, carrot, fresh corn kernels, tomato, chicken broth, pasta, great northern beans, baby spinach, salt, freshly ground black pepper, cheese, ground black pepper

Taken from www.myrecipes.com/recipe/garden-minestrone (may not work)